Slow-Cooker Black Bean-Mushroom Chili

Makes 10 servings, generous 1 cup each.

Prep Time: 25 Minutes plus 1-1/4 Hours soaking time
Slow-Cooker Time: 5-8 Hours
To Make Ahead: The chili will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop or in a microwave.
Ease of Preparation: Easy

Earthy mushrooms, tomatillos and a subtle layering of spices combine to give this full-bodied vegetarian chili a deep complexity of flavor. Note that dried beans need to be soaked before going into the slow cooker. Once that's done, the chili can gently bubble for hours, adding flexibility to your schedule.